Low-cal cauliflower and aubergine curry
If you’re on a calorie restricting diet (such as the 5:2 diet) or you need to eat more healthy but still want flavoursome meals try out this low-cal cauliflower and aubergine curry! Although it’s just 162.5 Kcal per portion, it’s still tasty and a but spicy! If you serve it with a portion of brown rice (about 120 Kcal) you’ll still get a proper, filling meal for less than 300 Kcal! The recipe is enough for 2 portions – you can eat one and chill or freeze the second for another meal.
Ingredients
Method
- Finely chop the onion, dice the pepper and aubergine. Cut the mushrooms in half. Chop the chilli and garlic.
- Put the mushroom, onion, chilli and garlic in a large, non-stick saucepan. Spray them with oil 15 times, put the lid on and gently sauté for about 10 minutes, until the mushroom has withered and the onion has softened.
- Add the red pepper, aubergine and cauliflower. Sauté for a further 5 minutes, then add the spice mixture.Stir for a minute for the spices to coat the veggies well. Then add the tinned tomatoes and enough water to just cover the veggies (use the tin, by rinsing it with the water.)
- Bring to the boil then gently simmer for 25-30 minutes over low heat, until the veggies are tender and the sauce has thickened.
- Taste, season with salt to your liking.